Preheat oven to 450°F. Bring large pot of salted water to a boil for pasta. Combine tomatoes, just half the garlic, 2 tsp olive oil, and a pinch of pepper in baking dish and roast until tomato is soft, 6 to 8 minutes. Set aside and set oven to broil on high for step 4.

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse pasta under cold water to stop cooking process. Combine breadcrumbs, 1 tbsp olive oil, and a pinch of pepper in small bowl and stir.

Add butter and remaining garlic to same pot over medium heat and cook until garlic is fragrant but not browned, 1 to 2 minutes. Add miso paste and flour and stir until mixture forms paste. Add almond milk and a pinch of pepper, whisk, and bring sauce to a simmer. Add mozzarella and cook, stirring often, until mixture thickens, 2 to 4 minutes. Remove from heat, add pesto, sun-dried tomatoes, and cooked pasta, and stir to combine.

Transfer pasta mixture to baking dish with tomatoes and mix well. Sprinkle with breadcrumbs and broil until breadcrumbs are golden brown, 3 to 4 minutes. Divide caprese mac & cheese with sun-dried tomatoes and toasted breadcrumbs between plates. Enjoy! (TIP: All broilers are different; watch carefully to ensure breadcrumbs don’t burn.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.